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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Saturday, September 10, 2011

Beans..Beans..Good for your heart...

...The more men eat...the more they fart! (Sorry boys, ladies just don't do things like that! ;)

The Bean: The flatulent protein staple of the vegan diet

Whether they be Turtle (Black), Adzuki, Navy, Red, Anasazi, Chickpea or Soy...when eaten two to three times daily...our household is full of the musical toots! Perhaps one of the most pressing questions on Vegan forums seems to be...HOW DO WE STOP ALL THE GAS?

Here are some tips I have found after doing some research:

1. Eventually your body will adjust to the digestion of all that extra fiber.
2. Add a piece of kombu (edible kelp) to the cooking water.
3. Start off consuming smaller amounts and work your way up to normal portion sizes.
4. Add a little vinegar to the cooking water. (If you buy beans in bulk and cook them yourself.)
5. Cook beans with ginger, cumin or epazote.

I have found that ginger tea works wonders for all digestive ailments.

I have told you these tips for preventative measure for the delicious recipe below.
Today I made black bean burgers...I promise they are worth the rumbles in the bum!

Vegan Black Bean Burgers

2 cans black beans, rinsed and drained.
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pumpkin seeds
1 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper (1/4 tsp if you like more of a kick)
1 tsp salt

1. Preheat over to 300 degrees F.
2. Combine oats and pumpkin seeds in food processor and grind until coarsely chopped. Add grated carrots and process again.
3. Add 3/4 of the beans, all of the spices and oil and process until it is mixed together well.
4. Stir in rest of black beans. Make 6 patties and put on baking sheet.
5. Cook for 40 minutes, flipping burgers halfway through.

** it is amazing how much these look like actual burgers but SO delicious!

Vegan Black Bean Burgers with Corn Salsa, Tomato Artichoke Salad, and Fresh Watermelon

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